The Cooking Channel HDTV (COOKHD)

Chicago chef Maneet Chauhan is the challenger against Iron Chef Masaharu Morimoto. (Repeat).

Philadelphia chef Marc Vetri takes on Iron Chef Michael Symon. (Repeat).

Chef John Rivera Sedlar and Iron Chef Masaharu Morimoto square off. (Repeat).

Vegetarian chef Amanda Cohen challenges Iron Chef Masaharu Morimoto. (Repeat).

Decorating your entire home has never been easier with the brand new Star Shower Ultra 9 laser light show! Now with 9 different patterns, your home will dazzle with thousands of bright colorful stars in just minutes!

Fried chicken and fried green tomatoes in Miami; classic sandwiches in Philadelphia. (Repeat).

Innovative brunch creations at Miami's Eating House. (Repeat).

Visiting a ramen house in Austin, TX. Also: Asian inspired pork dishes in Miami. (Repeat).

A look inside Krescendo, a New York City pizzaria. (Repeat).

Alex Guarnaschelli names the dish that resulted in her being born; and Fanny Slater explains why she wouldn't get married without catfish and grits. Also: Chef Jonathon Sawyer discusses how one dish changed the lives of over 200 inmates, while cake ace Duff Goldman talks about his favorite slice of pie. (Repeat).

Roger Mooking prepares a simple Southern dish. Jason Smith introduces the epitome of a Southern sandwich. (Repeat).

If you've never had a BL"G"T, Eddie Jackson will tell you where to go. Fanny Slater hasn't missed a week without her "Friday Special," and Katie Lee heads to a small shop in New York to get the best Italian hoagie she's ever eaten. And Southerners don't have to travel to Philadelphia for the best cheesesteak, as Alton Brown reveals a hidden gem in Atlanta. (Repeat).

Celebrity chefs and Cooking Channel personalities talk about the most sensational Italian food they've ever had. Alton Brown revisits a decadent, old-world pasta dish while Ali Khan chats up his favorite chicken parmigiana. (Repeat).

The extra-crispy menu is piled high with pork rind brisket nachos, spicy Korean double-fried chicken, authentic British fish and chips, inventive eggrolls, country-fried Wagyu burgers, fried soft-shell crab and even some creative cookies. (Repeat).

Raven-Symone challenges five teams of master cake and sugar artists to imagine what happens when all those holiday turkeys decide to make a break for it. (Repeat).

Host Raven-Symone asks the five teams to show what happens when newly-minted toys come alive. (Repeat).

Host Raven-Symone challenges the four remaining teams of master cake and sugar artists to imagine the most-romantic wedding the world has ever seen at the North Pole! Judges Shinmin Li and Erin Acevedo decide which team will go home with $25,000. (Repeat).

Raven-Symone asks the four remaining teams of cake and sugar artists to create crazy visions of a Christmas party in the animal kingdom. (Repeat).

Casey Webb's traveling taste buds take him to Salem, MA, for a sci-fi-inspired slice of pizza, a historic candy treat, and an under-the-sea extravaganza with the three-pound Hypernova Scotia Challenge. (Repeat).

Casey Webb's pilgrimage takes him to Orlando, Florida, for a hunger-slaying sandwich, a footlong, and an 8.5-pound team challenge. (Repeat).

Casey Webb's tasty travels bring him to Manchester, New Hampshire, for an epic portion of barbecue that's served on a shovel at KC's Rib Shack. At local favorite Mr. Mac's Mac and Cheese, he only has eyes for their magnum opus, the Deluxe Cheeseburger. (Repeat).

Casey Webb's epicurean expedition takes him to San Jose, CA. His first stop is a unique drive-in for a crispy and golden falafel sandwich. Then, he tackles the Monte Cristo Reeto. (Repeat).

Visiting Fargo, North Dakota for a gastronomic exploration. Includes a classic breakfast-desert mas up; a big Midwestern meal; Bavarian bites and brews; giant pretzels; and more. (Repeat).

Casey Webb visits Detroit for the famous Detroit-style, Sicilian square pan pizza. He brunches on a bourbon-peach cinnamon roll in a local landmark and accepts the M Wings Challenge. (Repeat).

Noah Cappe arrives in the Aloha State for the 'Iolani Fair. This school fundraiser fair in Honolulu features Hawaiian-style fried dough in the Malasada Ice Cream Sandwich and Sweet Roll Sliders. Then, Noah heads over to the white sugar sands of Naples, Fla., where the sweet times continue at the Collier County Fair and Exposition. He goes for two mashups: the Cubano Pizza and the PB and J Dog. (Re

Noah Cappe visits Greenville, Texas, for the Smoke Bomb and the French Toast Crunch Burger. (Repeat).

Noah Cappe heads to New York for the Long Island Fun Fest and some Empire State eats. (Repeat).

Noah Cappe visits Chippewa Falls, Wis., to try the loaded Campfire Burger. (Repeat).

Noah Cappe heads to northern Indiana, where the Hoosiers in Valparaiso are doing things right at the Porter County Fair. The Super Ramen Dog combines two delicious foods Noah didn't know belonged together, the Elephant Ear Taco is a new take on a fairground favorite, and the Peanut Pop Shake has Noah all shook up. Then he heads north of the border to Brooklin, Ontario, for the Brooklin Spring Fair

Noah Cappe arrives at the Kentucky State Fair and gets a satisfying taste of all things Southern. He starts off with the Mac Ball Burger featuring deep-fried homemade mac and cheese, followed by the Fried Green Frank, the Derby Pie Pop and the Southern Slaw Sammie. Next Noah travels to the Lorain County Fair in Ohio, where macaroni and cheese makes an appearance in the Mac Attack Taco. The hearty

Casey Webb's culinary crusade carries him to a popular wine country in California. (Repeat).

Casey Webb's food fling finds him in Lafayette, Louisiana, for savory Cajun stew and a stuffed and spicy sandwich specialty. He also accepts the Devil's Bowl Challenge, a scorching-hot bowl of ramen made with the Lafayette-born 7 Pot Primo. (Repeat).

Casey Webb makes his way to Richmond for a lesson on New Zealand-style savory pies, an elevated Jewish deli experience and a towering Ladder Burger Challenge. (Repeat).

Casey Webb heads to his home state of New Jersey for an iconic Italian hot dog, a Portuguese pork sandwich, and a taco challenge so big that no one's been brave enough to try it. (Repeat).

Noah Cappe heads to New York for the Long Island Fun Fest and some Empire State eats. (Repeat).

Noah Cappe visits Chippewa Falls, Wis., to try the loaded Campfire Burger. (Repeat).

Noah Cappe heads to northern Indiana, where the Hoosiers in Valparaiso are doing things right at the Porter County Fair. The Super Ramen Dog combines two delicious foods Noah didn't know belonged together, the Elephant Ear Taco is a new take on a fairground favorite, and the Peanut Pop Shake has Noah all shook up. Then he heads north of the border to Brooklin, Ontario, for the Brooklin Spring Fair

Noah Cappe arrives at the Kentucky State Fair and gets a satisfying taste of all things Southern. He starts off with the Mac Ball Burger featuring deep-fried homemade mac and cheese, followed by the Fried Green Frank, the Derby Pie Pop and the Southern Slaw Sammie. Next Noah travels to the Lorain County Fair in Ohio, where macaroni and cheese makes an appearance in the Mac Attack Taco. The hearty

Casey Webb's culinary crusade carries him to a popular wine country in California. (Repeat).

Casey Webb's food fling finds him in Lafayette, Louisiana, for savory Cajun stew and a stuffed and spicy sandwich specialty. He also accepts the Devil's Bowl Challenge, a scorching-hot bowl of ramen made with the Lafayette-born 7 Pot Primo. (Repeat).

Casey Webb makes his way to Richmond for a lesson on New Zealand-style savory pies, an elevated Jewish deli experience and a towering Ladder Burger Challenge. (Repeat).

Casey Webb heads to his home state of New Jersey for an iconic Italian hot dog, a Portuguese pork sandwich, and a taco challenge so big that no one's been brave enough to try it. (Repeat).

A trip to New Orleans for some seriously delicious, world-renown food. From Po' Boys at Johnny's to Drago's amazing oysters, the Big Easy charms with its distinct culinary style. Also: a Muffaletta at Domilises; the gumbo at Dooky Chase's; and namesake pastries from local favorite Café Beignet. (Repeat).

Roger Mooking prepares a simple Southern dish. Jason Smith introduces the epitome of a Southern sandwich. (Repeat).

Frittata di Pane with Broccoli Rabe; Sausage and Riccotta; Blueberry-Lemon Bread Pudding Muffins. (Repeat).

A French menu: goat cheese topped with poached eggs and a black-pepper vinaigrette; pain perdu with fresh peaches and vanilla butter; and a white-wine-and-Lillet cocktail. (Repeat).

An Irish-style brunch menu: fried eggs; double-smoked bacon; sausage; toasted Irish soda bread; hash browns; and roasted vegetables. (Repeat).

A deli-inspired lunch includes tequila-cured salmon; white-fish salad; bagels with herbed goat cheese and jalapeño-cilantro cream cheese; potato pancakes with apple sauce and cinnamon crème fraiche; and carrot-and-mango smoothies. (Repeat).

In Newport, R.I., Michael Symon dives into a triple meat-stacked sandwich with smoked pork belly, bologna, and chicken liver pate. (Repeat).

Michael Symon starts in his hometown of Cleveland, Ohio at his very own restaurant, where he enjoys a pastrami beef rib and gets a special look at his grandfather's recipe for scratch-made spaetzle and spicy sauerkraut. (Repeat).

Michael Symon visits his hometown of Cleveland, where a lamb burger with kalamata olive salt gives him a nostalgic taste of his Greek heritage. (Repeat).

A meaty sandwich from Palm Springs, California; a fried apple and brie cheeseburger from a burger joint in Oklahoma City, (Repeat).

Host Noah Cappe heads to Hawaii for the Maui Fair where rice is always on the menu. He enjoys traditional Hawaiian treats like the Laulau Feast and Loco Moco and cross-cultural favs like Furikake salmon. (Repeat).

Noah Cappe tackles the Scooperbowl Sundae at the Riverside County Fair and Date Festival in Indio, CA. Then, he visits the Houston Livestock Show and Rodeo for the Un-Pho-gettable Burger and dines on royal treats at the Medieval Fair of Norman, OK. (Repeat).

(Repeat).

Noah Cappe tackles his "Must Eat" list of doughy delights at the State Fair of Texas in Dallas before heading to the State Fair of Louisiana for some sweets turned savory. Finally, he grabs a Bavarian Burger at the Linde Oktoberfest Tulsa. (Repeat).

Casey Webb's nationwide feast brings him to Alaska, where he cracks into crab legs fit for a king at Slippery Salmon Bar and Grill in Anchorage. (Repeat).

Casey Webb heads to San Francisco and visits an Asian-fusion food truck to try sandwich mashup of fried chicken and pulled pork. Then, he goes to the farmers market for a porchetta sandwich from a roaming rotisserie food truck. (Repeat).

Casey Webb's nationwide nosh brings him to Deadwood, S.D. In this Black Hills outlaw town, he goes back in time at an Old West saloon, where he orders the Tomahawk pork chop, and he chows down on a local staple, fry bread. (Repeat).

Casey Webb's food frenzy brings him to Cleveland, Ohio, for a corned beef colossus, a caramel ice cream sundae at a sweet time machine and an Olympic-sized gyro in the Greek Village Grille's Mount Olympus Challenge. (Repeat).

Casey Webb goes to the Florida Keys for a shrimp burrito. (Repeat).

Casey Webb's quest for the best brings him to the beaches of Delaware for an ice cream custard that has locals lining up and a brewery that blends two beloved bar foods. Then, he takes on a daunting surf and turf challenge that's never been done before. (Repeat).

Casey searches for the biggest and best in Santa Fe, New Mexico, including a sopapilla stuffed with carne asada. (Repeat).

Casey Webb's cross-country food frenzy brings him to Miami, where he first tackles a triple-layer burger. Next, he delights in some innovative, Cuban-inspired ice cream flavored with cream cheese, guava and cookies. Finally, he's joined by two teammates to go up against a monster 30-inch pizza challenge. (Repeat).

Alton Brown reloads this classic holiday episode with the help of a jolly old elf in red who's demanding that his Christmas cookies be gluten-free. (Repeat).

Alton Brown "reloads" this 2003 episode and reinvents the cake that many folks complained about. This time, the cake isn't just good: it's golden. (Repeat).

Andrew Zimmern visits Mumbai and prepares Indian cuisines such as deep-fried fish and prawns, saucy goat over rice, and vegetarian dishes including puffed rice salad and spicy potato mashups. (Repeat).

Andrew Zimmern explores the aromatic treasures of Hyderabad, India. From savory potato pastries and silver-garnished syrupy fried bread to spicy pancakes and hearty meals of meat and rice, Hyderabad's menus are fit for royalty. (Repeat).

Andrew Zimmern digs in to Panama City's classic tastes inspired by the blended cultures that make up the capital city's population. From fried whole fish and plantains to citric ceviche and yucca fritters packed with steak, the Latin flair of this multic (Repeat).

The island flavors and culinary mashups of Trinidad and Tobago. Featuring dishes like curried crab with dumplings; crispy fried shark sandwiches; and soft and silky flatbreads perfect for scooping veggies and curries. (Repeat).

Andrew discovers the culinary magic of Germany's Romantic Road. He immerses himself in its medieval beauty as he dines on udder schnitzel; pancreas stew; grilled goose; and Franconian bread dumplings. (Repeat).

Andrew gets a taste of the culinary impact of Napoleon Bonaparte's march through Poland. He tries decadent tripe soup, rump steak seasoned with gunpowder, and roe deer brains cooked over an open fire. (Repeat).

Andrew Zimmern delights in the flavors of Key West, Florida. He tries a wide range of cuisine, including conch fritters, coconut-pink shrimp, fried-hogfish sandwiches, Cubanos and Key lime pie. (Repeat).

Andrew Zimmern explores the iconic soul food of the Mississippi Delta. From fried catfish and hushpuppies to smothered oxtails and decadent mud pie, the Deep South's down-home dishes soothe the soul. (Repeat).

Andrew travels to Louisville, KY, which boasts one of the most eclectic food scenes in the country. He digs in to Southern favorites with an Asian twist, fried chicken served with a fiery sauce and comfort food for the modern era. (Repeat).

Andrew visits Memphis and makes stops at some of the city's most beloved barbecue joints. Then, he drops by one of America's most iconic soul food restaurants and visits a joint where Italian and Southern comfort food are combined. (Repeat).

Andrew Zimmern digs in to Panama City's classic tastes inspired by the blended cultures that make up the capital city's population. From fried whole fish and plantains to citric ceviche and yucca fritters packed with steak, the Latin flair of this multic (Repeat).

The island flavors and culinary mashups of Trinidad and Tobago. Featuring dishes like curried crab with dumplings; crispy fried shark sandwiches; and soft and silky flatbreads perfect for scooping veggies and curries. (Repeat).

Andrew discovers the culinary magic of Germany's Romantic Road. He immerses himself in its medieval beauty as he dines on udder schnitzel; pancreas stew; grilled goose; and Franconian bread dumplings. (Repeat).

Andrew gets a taste of the culinary impact of Napoleon Bonaparte's march through Poland. He tries decadent tripe soup, rump steak seasoned with gunpowder, and roe deer brains cooked over an open fire. (Repeat).

Andrew Zimmern delights in the flavors of Key West, Florida. He tries a wide range of cuisine, including conch fritters, coconut-pink shrimp, fried-hogfish sandwiches, Cubanos and Key lime pie. (Repeat).

Andrew Zimmern explores the iconic soul food of the Mississippi Delta. From fried catfish and hushpuppies to smothered oxtails and decadent mud pie, the Deep South's down-home dishes soothe the soul. (Repeat).

Andrew travels to Louisville, KY, which boasts one of the most eclectic food scenes in the country. He digs in to Southern favorites with an Asian twist, fried chicken served with a fiery sauce and comfort food for the modern era. (Repeat).

Andrew visits Memphis and makes stops at some of the city's most beloved barbecue joints. Then, he drops by one of America's most iconic soul food restaurants and visits a joint where Italian and Southern comfort food are combined. (Repeat).

Noah Cappe visits two fairs for seasonal carnival treats. (Repeat).

The season finale visits Scorpion Pizza during the Calgary Stampede to sample edible insects. (Repeat).

Ali Khan visits Chicago with high expectations, which are met, beginning with a breakfast of fried chicken, biscuits, eggs and bacon. Later, he dives into an authentic Italian beef sandwich; scores a killer chocolate-almond croissant from a child baker protégé; and chows down on mac and cheese with a gourmet twist. (Repeat).

A day in Louisville begins with a towering stack of thick hot chocolate pancakes. Then, for lunch the host chows down on a saucy Mata Hari hot brown and chooses apple brandied pie for a snack. Finally, Southern fried chicken and sweet potato waffles are what's for dinner. (Repeat).

Ali Khan has 12 hours and only $35 to find the best deals in Annapolis, Md., for breakfast, lunch, dinner and a snack. He happily lands on his feet with "Cat Head" biscuits and gravy, followed by Southern chicken and dumplings. After a tasty Aussie treat, Ali caps off his day on the bay with the best crab cake of his life. (Repeat).

Ali savors empanadas for breakfast in Miami; samples some mahi mahi sandwiches and a fisherman's stew for lunch; enjoys a Latin-Middle-Eastern-American fusion bowl for dinner. (Repeat).

Alton Brown "reloads" with new science on cold-water pasta cooking and shares his recipe for cacio a pepe. (Repeat).

Alton Brown has a surprising new cheeseburger procedure and brings back the "lost" ground meat dish the food censors nixed back in '99. (Repeat).

Alton Brown "reloads" his classic fried chicken episode with an all-new deep-fried recipe, an introduction to sumac and a look at the science of crunch. (Repeat).

Alton Brown reloads this episode on lemon meringue pie with a new crust, a new filling and a new meringue. He also bites the heads off of some puppets. (Repeat).

Justin Warner shares a pizza that is enclosed in the crispy crust. (Repeat).

Carla Hall unveils an unbelievable burger masterpiece, while Tregaye Fraser will have you traveling to New York to grab the ultimate cheeseburger and fries. Ali Khan showcases a traditional burger, but Eddie Jackson's favorite is decidedly nontraditional. (Repeat).

Martha Stewart shows off a brioche in New York City. (Repeat).

Featuring the best lunchtime hot spots, including an over-the-top pistachio chicken salad creation in Austin, Texas. (Repeat).

Alton Brown has his eye -- and his stomach -- set on a genuine creation called the Crab Rangoon Pizza. Jonathon Sawyer says he's found a blast of flavor that's too good to be true in Los Angeles. And Tregaye Fraser attempts the impossible with the most obscure and jaw-dropping dish yet. (Repeat).

Geoffrey Zakarian starts things off like never before with the most juicy and succulent roast chicken from New York City. Jonathon Sawyer takes it to the next level with a cheesy, crunchy, gravy-drenched delight known as poutine. And nothing can compare to the excitement in Duff Goldman's eyes when he's back in Baltimore slinging back some single-fry oysters. (Repeat).

Roger Mooking showcases 12 of the best spicy foods in restaurants across the country. He's in the kitchen with spice-loving chefs preparing the hottest recipes in America and revealing their tongue-scorching secrets. (Repeat).

Roger Mooking travels across the U.S. searching for some Tex-Mex dishes from beans, meats, and peppers to salsas and gooey cheeses. (Repeat).

Roger Mooking is checking out the best combinations of eggs, gravy, breakfast meat, and fried dough that make up the twelve greatest breakfasts in the country. He's hanging out in the kitchen with chefs learning all their secrets on how to get the day started. (Repeat).

Casey's tasty travels take him to Mystic, Connecticut to conquer land with a totally bonkers burger; sea with a crazy coastal feast; and food with a massive sundae in Mel's Downtown Creamery's Big Kahuna Challenge. (Repeat).

Casey Webb travels the country in search of America's most delicious dishes and ultimate eating challenges. (Repeat).